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The Ultimate Keto Brownies

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These easy one-bowl keto brownies have a secret ingredient to make them extra fudgy and chewy. This might just be the ultimate keto brownie recipe and no one can tell they are low carb and gluten-free. At less than 4g total carbs, you can dig in with gusto!

Easy keto brownies in a stack in front of a bottle of milk

Remember some time ago when I promised to do more basic keto recipes on this blog? Well these easy and super fudgy keto brownies are part of that promise.

I have to tell you, I had a hard time making myself do it. I have no shortage of keto brownie recipes on this blog but none of them are plain brownies. They are all fancy brownies. Because as much as I like a regular old brownie, what I really like to do is top it with all sorts of delicious frostings and glazes and fillings and the like.

I can’t help myself, fancy is what I like to do. I figure that if you want a basic brownie, you can take any of my other recipes and leave out the toppings or fillings and there you have it. You could use any one of these brownie recipes.

Fudgy keto brownies in a pan with one missing.

A whole lot of keto brownie recipes!

Double Espresso Brownies

Almond Joy Brownies

German Chocolate Brownies

Grasshopper Brownies

Irish Cream Brownies

Peanut Butter Fudge Brownies

See what I mean? And the base of any one of these recipes would make great plain brownies.

Fudgy keto brownies on a white plate with a napkin underneath

But I am also a tinkerer. I like to experiment and mess around with my own recipes, trying new tricks and new ideas, to see if I can find the perfect recipe for this or that. I also know that the texture of something like brownies is as much a matter of taste as anything else. Some people like them a bit on the cakey side but I’ve always been partial to really dense, fudgy brownies. And other things matter too. Some people want dairy-free keto brownies, while others may prefer coconut flour over almond flour. Or vice versa.

So while I am indulging the request for some basic brownies, I also promise to never stop tinkering, never stop experimenting, and to always be trying to perfect my own recipes. And truth be told, that tinkering makes me as happy as it does you! It’s pure joy for me. Sometimes the tinkering results in failure. But more often than not, I find a great new way of making my favorite low carb recipes.

A stack of easy keto brownies. One in front has a bite taken out of it.

The Secret to Chewy Keto Brownies

Now, this particular keto brownie recipe has a fun little secret ingredient, and it’s a trick I stole from one of my own recipes. And that would be a tablespoon of grass-fed gelatin.

I figured if it can help make my low carb ginger cookies chewier it couldn’t hurt to try adding it to brownies, right?

Absolutely right! It worked perfectly and deliciously. It made the brownies puff up more as they were baking, which surprised me. But then as they sat and cooled, they sunk a bit and re-densified. That’s totally a word, right?

If you happen to own my Easy Keto Desserts book, you may notice a close resemblance with the One Bowl Brownies. It is true, they are very similar, except these have butter and gelatin, and a little water to thin out the batter. Those are fabulous dairy-free brownies and I adore them as well. The texture on those is about as close to conventional brownies as I’ve ever tasted. I think it’s the fact that I skipped adding melted unsweetened chocolate and just went with all cocoa powder as well as a liquid oil.

If you want to be dairy-free, you could easily swap out the melted butter here for avocado oil instead. It’s so good that way too!

Be sure to try my homemade sugar-free chocolate chips. They are perfect for this recipe.

Easy fudgy and chewy keto brownies recipe

 

Tips for making the best keto brownies

  • It’s best to bake these brownies in a metal pan, as it conducts heat much more efficiently than glass or ceramic. If you do choose another kind of pan, your brownies may take a lot longer to cook through.
  • While grassfed gelatin is best for this and other keto recipes, you can try the Knox gelatin that comes in envelopes. You should only need one envelope.
  • You may not need the full amount of liquid to thin the batter. It depends a lot on your cocoa powder and how absorbent it is. So add the water only a little at a time until it seems like conventional brownie batter.
  • For nut-free, replace the almond flour with sunflower seed flour.
  • For dairy-free, replace the butter with melted coconut oil or avocado oil.

Want all the best keto brownie recipes? Check out my Keto Desserts page!

4.83 from 164 votes
A stack of easy keto brownies. One in front has a bite taken out of it.
Print
Fudgy Keto Brownies
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

These easy one-bowl keto brownies have a secret ingredient to make them extra fudgy and chewy. This might just be the ultimate keto brownie recipe and no one can tell they are low carb and gluten-free!

Course: Dessert
Cuisine: American
Keyword: keto brownies
Servings: 16 servings
Calories: 110 kcal
Ingredients
Brownies:
US Customary - Metric
Instructions
Instructions

  1. Preheat the oven to 350F and grease an 8x8 inch baking pan. 

  2. In a large bowl, whisk together the butter, sweetener, eggs, and vanilla extract.  

  3. Add the almond flour flour, cocoa powder, gelatin, baking powder, and salt and whisk until well combined. Stir in a little water at a time to thin the batter. Stir in the chocolate chips, if using. 

  4. Spread the batter in the prepared baking pan. Bake 15 to 20 minutes, until the edges are set but the center still seems a tiny bit wet. 

  5. Remove and let cool completely in the pan. 

Recipe Video

Nutrition Facts
Fudgy Keto Brownies
Amount Per Serving (1 serving = 1/16th of pan)
Calories 110 Calories from Fat 86
% Daily Value*
Fat 9.5g15%
Carbohydrates 3.6g1%
Fiber 2.4g10%
Protein 3.1g6%
* Percent Daily Values are based on a 2000 calorie diet.

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

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Comments

  1. These sound very yummy and EASY. I’ve been looking for just a basic brownie recipe so I’ll be trying these.

    Reply

    • 4 stars
      They tasted like a very similar mug cake I have made. These were very good but took 35 minutes to cook and they were “cakey” not brownie texture.

      Reply

      • User error, then. You clearly over-baked them if they were cake-y. You say they took longer to bake but if you want fudgy brownies, you have to take them out earlier… as specified in the blog post and the instructions.

        Reply

        • In the same boat over here as original poster. Followed the instructions completely. 20 minutes baking so far and the entire middle is completely raw. But I still have faith they’ll taste good as soon they they cook.

          Reply

    • 5 stars
      2.5 yr old sugar tooth approved! Also all the user errors, these came out perfectly- and my toddler helped me make these! Come on guys, if a 2.5 yr old can do it, you can too, hehehe. My brownies cravings are abolished thanks to Carolyn, and I made my toddler a guilt free treat. He wasnt even suspect that there was no sugar. In fact when he was helping me measure sugar he said alright, time to add the sugar, licked his finger to wet it, and licked the “sugar” off and declared, yummy sweet sugar!

      Reply

  2. 5 stars
    I can’t wait to try these today, but I don’t have any grass-fed gelatin. Is there a sub? Plus, I have no chocolate chips, however, I do have chocolate bars that are high cacao content-85%, so I will chop those up and use instead.

    Reply

        • This recipe relies on a bulk sweetener like swerve to have the right consistency. I am not sure it would work with a concentrated liquid sweetener.

          Reply

        • 4 stars
          I tried it with 1tsp Stevia, and a 1/4c Xylitol. It was too moist and fluffy cake-like for my tastes and was missing bulk. I think next time I will try adding 1/4c starch (tapioca or potato) and 1/8c xantham gum with the 1tsp Stevia. And a bit of coffee, and take the butter down to 3oz or 3/4 of a stick instead of a whole stick. I like my brownies a little fudgy thick and drier than I made- my fingers were greasy, probably because I didn’t use Swerve as called for in the recipe.
          That said, Alleluia, a keto brownie recipe is a gift from heaven!!! thanks Carolyn!

          Reply

          • and I baked at 355deg for 20-ish minutes and left it on the stove for an hour afterward. I’m dairy free also, so I used non-gmo oil-based baking sticks which maybe ends up greasier than real butter…? My hubby was pleased to see a great tasting treat come out of our kitchen, its been a long few years since starting keto for health reasons.

          • You changed the recipe significantly by using those sweeteners. So that’s where the issues come in for the texture.

      • If I may, I also didn’t have gelatin but did have xatham gum. I’m new to baking however, so I only added 1/4 tsp. Definitely required longer baking time, I kept adding 5 minutes until it didn’t jiggle much maybe 25-30 minutes total. It turned out incredibly delicious! Finally got some gelatin & they’re in the oven now, I’m sure it will still be delicious. Thanks so much for your amazing recipes Carolyn!

        Reply

    • They are almost cooled and they are very Camby I wonder if I did something wrong. I didn’t want to over cook. Maybe they are undercooked.

      Reply

  4. Can’t wait to try these. I just saw another recipe for a chocolate chip cookie that had the addition of gelatin for chewiness. I’ve ordered my gelatin from Amazon and it should be here tomorrow. I’m trying this recipe as soon as I get it. 🙂

    Reply

  6. I’m thinking this is VERY inspired by gnom-gnom’s brownies which I make all the time… I’m a baker and the ratios of cocoa, flour, butter are EXACTLY THE SAME…. you just added in baking powder and gelatin. 😏

    Reply

    • Actually no it’s not. While I have seen her recipe on Pinterest, I don’t copy ANYONE’s recipe. I’ve been doing this for a long LONG time and I have my own base recipes from which I work. I had to go check hers out to see if it the ratios really are the same. And they are similar but not “EXACTLY THE SAME” as you claim. First of all given that butter comes in sticks of 1/2 cups, it’s pretty standard to use that. Many of my other keto brownies that same amount.

      Let’s look at the other difference too, shall we? Mine takes 1/3 cup cocoa powder, which is about 31g. Hers takes 80g. Not even close.

      Mine takes 1/2 cup almond flour, which is about 50g. Hers takes 70g. Close but not the same.

      Mine takes 3 eggs. Hers take 2.

      Mine takes 1/4 cup water. Hers takes none.

      Hmmmmmm. Not very similar ratios at all!

      I am going to be blunt. I’ve been around on the low carb keto scene WAY longer than most other bloggers.I always always give credit to other bloggers when I am even remotely inspired by them – I do it frequently and we both benefit from the traffic and the SEO value. I always link to them. Very few bloggers give me the same courtesy. I guess they figure I’ve been around long enough, my recipes are fair game.

      So let me be very clear. This recipe is my own invention after many years of working with low carb ingredients and creating low carb brownie recipes. And I absolutely resent the implication that it would be otherwise.

      Reply

      • I love you Carolyn! I don’t comment often but I’ve been following you for at least 3 years now and know that you are one of the most honorable bloggers out there. Just want you to know how appreciated you are! And.. I do have all 3 of your books, can’t wait for more.

        Reply

        • I second this statement! If you want to accuse someone if such things, perhaps she should have done some research first. Keep up the great work Carolyn!

          Reply

        • 5 stars
          Wow, just wow!
          Jane, how dare you?
          If you read Carolyn’s blog you will see she always, always gives credit to other sources; even if she only gets an idea from them.
          It’s both rude and unkind to post such a malignant comment.
          Then to cap it off you aren’t even correct in the math you used to make your absurd statement.
          Carolyn, speaking for myself and others we love the blog and appreciate your painstaking accuracy.

          Reply

          • 5 stars
            Seriously, you’re gonna pile it on too like a “mean girl” bully?Carolyn put her in her place quite appropriately. Period, The end. Give it a rest.

          • 5 stars
            Giiiiiiiiiiirl!! I can’t even tell you how many tried and failed brownie recipes I have attempted. This recipe is the BEST I have ever had, seriously it’s amazing! I thought it was impossible to ever find it but you out did yourself! Thank you for making all of my keto brownie dreams come true❤

      • 5 stars
        Carolyn, you are amazing and always give credit. Matter of fact, you and one other blogger are the only ones I’ve seen give credit for magic dough. I didn’t even know that was where the recipe originated from until your blog post! Shame on Jane for trying to accuse you of that. All this to say, this brownie recipe is delicious and so fudgy tasting. It is hard to eat just one! Just like your Blondies recipe.

        Reply

        • Thanks, Christine. I know my regular readers and followers know I am original and don’t copy recipes. And if I do get inspiration and/or make something from someone else with a few twists, I always give credit. It’s the right thing to do. I am an old school blogger, though. It seems many of the new folks don’t have any qualms about copying others.

          Reply

          • 5 stars
            Carolyn, I am a recent follower but I could tell from your devoted followers on Facebook and their comments about sharing recipes and also how you conduct your blog and your comments that you have integrity. I appreciate that and you have gained yourself another faithful follower. Plus I already love your recipes! All I want for Christmas this year are all of your cookbooks! I have lost 85 lbs so far doing low carb and still have 50 to go plus help maintaining so I need your good recipes. Thank you for all of the hard work you do for us! (I am getting ready right now to go into my kitchen to bake these delicious looking brownies.)

        • Mine just came out of the oven and they look and smell amazing!!! Waiting for them to cool and can’t wait to try them! Thanks for such a quick and easy recipe. I had all the ingredients in my cupboard already!

          Reply

      • Carolyn, I have loved your recipes for years. They are more dependable than any other recipes I have tried, and usually more delicious. Now that I have been following you for a while, and I see other blogs feature recipes that are similar, I can tell if it’s just co-incidence, or if I should be suspicious. I rapidly lose respect for anyone who would stoop so low as to steal recipes, and my computer browser never seems to find its way to their blog after that. I know that you have many readers who feel likewise. Keep going, Carolyn! We value your integrity!

        Reply

          • I came for the brownie recipe I stayed
            For the authentic reply. Will be following closely now!

            Quick question… do you activate the gelatin or just put in powder and it activates in the liquid ingredients?

          • Thanks! 🙂 You should be able to just add the gelatin in with the dry ingredients. If it’s Knox gelatin, I personally haven’t tried that in these brownies. Several readers say it works fine but another said it clumped up a bit.

      • 5 stars
        You are the only person I follow regularly who not only gives credit where credit is due but also makes sure that your followers know to do the same thing. Thank you for the delicious and simple recipe.

        Reply

      • 5 stars
        Great reply, Carolyn! Love your very ORIGINAL recipes.

        I tried this recipe w/o the gelatin and chips, but added walnuts. It was great. Thanks.

        Reply

      • 5 stars
        Seems “Jane” lost her tongue? Carolyn, anyone who’s read your blog or tired your revipes can see what a great, honest baker-creator you are. Please dont feel you owe her your time!

        Reply

      • 5 stars
        I can’t wait to make YOUR brownie recipe! I’m new to keto and your site but I absolutely LOVE being able to come here and get solid recipes!!!!

        Reply

      • 5 stars
        THANK YOU! For having these amazing recipes! New to Keto, and, I told my mom, we need to look no further, this girl has got everything covered!

        I made these brownies, and ordered all 3 of your cookbooks immediately & , when you have more, I will order them as well..
        Life changing, and you are so appreciated, for all the hard work you do, in making and sharing your recipes~

        Reply

      • Your recipe is nothing short of amazing! It is NOTHING like anything I have ever tried before. 100% original, and perfect just as it is, but on my third batch I added a tbsp of instant espresso powder to the brownie mixture and the ganache mixture as well. It was quite good. I would make these over other brownie recipes even if I wasn’t on the keto diet. You have my undying gratitude and admiration!

        Reply

      • Carolyn, I respect your work very much and I have seen you several times acknowledge other bloggers that have perhaps inspired or giving you an idea. You are 100% in integrity! I give your website out all the time to other keto people who are struggling for some recipe ideas!

        In Joy,
        Cecily

        Reply

        • Thanks so much, Cecily. I truly appreciate the support. The blogger in question here, Gnom Gnom, actually reached out to me and said she could tell my recipe was not based on hers. So even SHE realizes it!

          Reply

      • I LOVE your recipes tbat I have tried
        Still trying to get the Graham crackers down but you are awsome and deserve the credit

        Reply

      • 5 stars
        Awesome!!! I JUST became a fan!!! I appreciate Your original recipe!!! I actually may have overcooked mine because I was using like a pound cake pan, and I used half of the mixture in an attempt to guesstimate… I’m actually making it to introduce some coworkers to keto desserts… The other half were used to make mini cupcakes… I’ll let you know how it came out!!!

        Reply

    • I think this is a bit of a ridiculous accusation. Not only are the ratios not that similar, but seriously…it’s a brownie recipe, not a trademarked original concoction. This is like accusing every single person who posts chocolate chip cookie recipes with their own twist of being copycats. If you are a baker, you should know that specific ratios of ingredients are key to baking success. I love that Carolyn works so hard to create keto recipes that rival the non-keto versions and it’s unfortunate that you are questioning her integrity.

      Reply

    • 5 stars
      Just curious, Jane, were you referring to the ingredients, THEMSELVES, being “exactly the same”? If that’s the case then, yeah, guess what, those are the basic ingredients for arguably most low carb/low sugar brownies out there, ever. But you used the word, “ratios” and even went so far to say the “ratios” were exactly the same… do you even know what the word “ratio” means? I think it’s a valid question, since the “ratios” are FAR from being exactly the same.

      Anyway, I made these last night and they were phenomenal. I reluctantly brought some to work to “show off” to my friends who eat full-sugar everything, and they were STUNNED. These are so rich and decadent. I read the suggestion of possibly adding coffee, but, honestly, I just don’t think these need it. They are absolutely FLAWLESS!

      Reply

    • 5 stars
      Jane, this comment is completely uncalled for! Do you follow Carolyn? If you did, you would recognize her integrity! She is supportive of other bloggers and all of her followers!

      These brownies are divine!!!

      Reply

    • 5 stars
      Recipes aee nothing alike except for the basoc ingredients everyone uses in brownies, even then…they arent even using the same ratios. Your comment was rude and incorrect

      Reply

    • Jane –
      Seriously? Why would you assume Carolyn’s recipe was “inspired” by Gnom-Gnom? Maybe Gnom-Gnom was inspired by Carolyn! Also, as other commenters have said, the two recipes are in no way “EXACTLY THE SAME”. Did you even read Carolyn’s recipe?

      Reply

    • 5 stars
      Wow, Jane. Sounds like you need to eat a brownie and chill the heck out!! And since your mother evidently wasn’t successful in teaching you kindness and manners- allow me, because my children seem to have grasped the concept better! 1. (In the words of Thumper…I’d hate to be accused of taking someone else’s words/ideas! 🙄) If you can’t say something nice, don’t say anything at all. 2. If you can’t be kind, be quiet. 3. Never use your words to try to tear others down. 4. The people who need love the most, ask for it in the most unloving ways. Do you need love, Jane?

      Carolyn, I appreciate your recipes so much. You do an amazing job of creating recipes and also crediting others. Sometimes you just can’t fix…people with negativity issues. Don’t let that tarnish your tiara, girlfriend! Just remember, hurting people hurt other people. Perhaps Jane needs a hug!

      Reply

    • I was just looking at Gnom Gnom’s recipe before this one. Now I’m definitely making this one just to piss off Jane. 😂
      And now I’m following this page because I really liked the authors response.

      Reply

  7. PS. I have your EKDe book and just discovered that its brownie recipe has only 1 net carb. How have I managed not to make these? Maybe it’s the 90+ degree weather–I’m reading recipes instead of actually making them.

    Reply

  8. 5 stars
    In my pre low carb days, I enjoyed white chocolate chips in my brownies. I don’t see any sugar free white chocolate chips available. I have the cocoa butter and the molds your recommended, how can I turn those into sugar free white chocolate chips??

    That’d be amazing!

    Reply

  9. 5 stars
    OMG! I am blown away! I ran into the kitchen this morning to make these. Fudgy ooey gooey heaven! Such an easy delish recipe. I have been following you for almost 10 years now and you never dissapoint
    Thank you for another delicious recipe!!

    Reply

  10. Duuuuuude. Who even says that …. “exactly the same.” Obvs, not a devoted follower because we know your recipes. We know YOU and your very generous shout outs to anyone who may have inspired your creations. I can’t even. Happy you set the record straight (Sorry — I’m really annoyed by that comment.) For the record, you are the BEST — full of integrity and creativity. Thank you. You accomplish what the rest of us only dream about. AND – I’m dreaming about these brownies. Tonight. For Sure.

    Reply

  11. 2 stars
    I tired these today. I always follow the recipe exactly first to see how it is supposed to be. I found them bitter with not enough sweetness. I also an a baker and I rework many recipes to my liking. I did add pecans because I like nuts in my brownies. Next time I will increase the sweetening and maybe add some liquid sweetener too.

    Reply

    • Sweetness is very much a matter of taste, especially if you have been doing sugar-free for a while and have lost your taste for overly sweet things. But I also wonder what kind of cocoa powder you used? Because no matter what, these should not be bitter. Also…what sweetener did you use?

      Reply

      • Love love these brownies I myself use chia seeds to thicken I set it aside with the water and add in towards the end of mixing ingredients. It has never failed me..my only issue with this recipe is that I eat them all in one to two sitting because they are so yummy and there goes my carbs for the day lol

        Reply

        • Hi Kayla. I’m not sure if you’ll get notified of a reply to your comment, but I’m hoping you do. How much chia seeds do you use in your recipe? Thanks!

          Reply

    • Also, if you used powdered swerve, you do have to add about 50% more. Or use the granulated swerve then just follow the recipe

      Reply

      • 5 stars
        Wondering about this comment, MJ. I often sub the same amount of powdered and have not had a problem.

        BTW, made these yesterday, excellent! This will be my go-to basic brownie recipe!!!

        Reply

  12. Hi! Can you use regular Knox gelatin for this or would you advise I get the unflavored beef gelatin? I’m very unfamiliar with the products!

    Reply

    • I can’t say for sure but someone did just say on Facebook that they have subbed Knox and it works. I don’t like to guarantee it without testing it myself.

      Reply

      • I just made these for our Canadian Thanksgiving and used Knox because I don’t have grass fed gelatin. They seemed to turn out fine.

        My brownies took a little bit longer than 20 minutes to cook but my oven is sort of wonky. I was worried that there would be some sort of texture issue if I used the Knox but seems fine. At 23 minutes in my oven they have the cooked edges and gooey texture in the middle.

        Reply

      • I just made these and they came out amazing! I did use the Knox gelatin and it was fine. They remind me of the 2 bite brownies they make up here in Canada. They are not overly sweet but not too bitter either. The texture is gooey but not thin. I love them! For those who like it a bit sweeter, add a bit more Swerve to your liking. Thanks again Carolyn for another amazing recipe!

        Reply

        • What swerve do you use. I so new at this. I purchased swerve confectioners. Is this the correct one for brownies.
          Thanks

          Reply

          • When I say simply “Swerve” it means the granular (as saying “sugar” always means the granular kind). That said, you can easily use the powdered here and in most recipes. You just can’t do it the other way around, because frostings and glazes always need powdered and granulated Swerve would be awful in them.

  13. 5 stars
    Hi Carolyn – Just want you to know that I appreciate the integrity of your recipes. I have made items from other bloggers, only to throw many of them out. I wonder sometimes if they have even made them themselves. But not so with your recipes, they always work and I can trust them. Thanks so much for all the hard work and testing that you do.

    Reply

  14. 5 stars
    I made these today. They are wonderful. I did add 1/2 tsp of instant coffee granules to give a “richer” chocolate flavor. I bet using brewed coffee instead of water would do the same.

    Reply

      • 3 stars
        I made this today and it had an amazing flavor. The texture was almost like a light airy moose, not chewy. I know it has to be something I did incorrectly because of all the amazing reviews. Do you have any tips that might help me get it to that chewy state?

        Thank you,
        Nicole

        Reply

        • Without being in your kitchen with you, it’s hard to say. But it definitely shouldn’t be light and airy. Do you know what brand of gelatin you used? What about sweeteners?

          Reply

      • 5 stars
        Definitely add the coffee to the recipe! Just made them with a shot of lungo coffee instead of water…amazing!
        Thank you Carolyn for making low carb doable during the holidays!!
        Just got 2 of your books 😉

        Reply

  15. 5 stars
    Made these today and they are so fudgy and delicious! The beef gelatin has been such a game changer in all my keto baking. Thanks for the fantastic recipe!

    Reply

  16. Could coconut flour be used instead of almond flour? Thank you for all your delicious recipes and various tips on baking along with comments on ingredients!

    Reply

    • It could, I think. I haven’t tested this recipe with coconut flour but 2 to 3 tbsp would be about right. It’s worth trying!

      Reply

    • 4 stars
      I’m so glad I read through the comments. I’ve been hankering for brownies, but I’ve developed a sensitivity to almond flour.

      Reply

      • 5 stars
        I used 1/2 cup powdered Lakanto sweetener, the golden variety, (measured after zapping it in magic bullet into powder form) and it was just right. I added 1/2 tsp espresso powder too, otherwise followed the rest of the recipe as written.
        This was the best tasting brownie recipe I have ever made, and believe me as a chocolate lover I have tried TONS of them!

        Reply

    • I made this using Lakanto Classic, omitted the chocolate chips and swirled 1/2 c natural peanut butter on top. I’m in heaven they are so good!

      Reply

  18. 5 stars
    I have tried so many low carb brownie recipes. But, this one is now a family favorite! I even ate one for breakfast today.

    Reply

  19. yummy! I’m glad you are creating “plain” recipes haha. I have used the base of some of your “fancy” brownie recipes, but I like that you’ve perfected a “plain” dense fudgey brownie. I made your chocolate chip recipe last week and it’s delicious! I’ll admit that I forgot to order the chip mold and have been snacking on the chocolate before my runs each day. I might have to make another batch this weekend for these brownies. Thanks for all you do Carolyn!

    Reply

  20. 5 stars
    OMG! It’s amazing this recipe! I make this morning and finished so fast. Do not mind the above comment on plagiarism, I have tested the recipe and yours is superior.More economical and more fudge (I baked for 20 minutes). Tks for share!

    Reply

  21. 5 stars
    Hi! Just made these using brewed, dark coffee in plac of the water. They turned out ultra-rich and fudgey! Absolutely UH-mazing!! Thank you for making Keto, friendly 😉

    Reply

    • Anther person mentioned the coffee. I adore coffee in my chocolatey treats so I might just write it in there!

      Reply

      • Aaaaaah don’t write it in there, lots of use don’t drink coffee and won’t have it on hand! Put it as an option, so weirdos like me can still make the recipe!!

        Reply

        • Hi Janelle! You certainly make a valid point about us non-coffee drinkers. That is why I purchased Espresso powder. It makes anything chocolate taste so much more chocolaty! On the other hand, my husband drinks coffee so I think I will add the real deal!

          Reply

  22. 5 stars
    Made these yesterday, and they are delicious. The name is not wrong! These are my favorite low carb brownies that I have made, and I have been baking low carb for three years. I had been contemplating the ones in EKD (which I love!), and made these instead. Delightful.

    Reply

  23. Hi Carolyn I am new to this keto lifestyle and have been making several attempts to make my favorite desserts healthier with the low carbs but they’ve been coming out so bitter and nasty. Your recipe seems so much simpler to follow I am ready to give it a try again. For the swerve sweetner… is it granulated type or confectioners type? Also if I dont add the grassfed gelatin will that have a bad effect on the taste? Thanks for the recipes btw!

    Reply

    • It’s granular Swerve. Your brownies won’t suffer in flavor at all, they just won’t be as chewy and dense.

      Reply

  24. 5 stars
    I can’t wait to try this recipe, But I have a quick question. Are you using Dutch processed cocoa powder or the darker stuff? Thank you for yet another wonderful recipe!

    Reply

  26. 5 stars
    Mmm, I’m making these right now! Maybe you have a cheesecake brownie recipe I should have followed (I haven’t searched yet!) but I added a cheesecake layer and swirled things together – so far they smell divine!

    Reply

  27. Did you bloom the gelatin or just use it granular? My husband made These and didn’t bloom it because he had no idea about gelatin We are going to bake them and see what happens. But for future reference did you bloom it? I love your recipes and your cookbooks in actually making the New Mexican style pork chops from everyday ketogenic.

    Reply

  28. 5 stars
    My favorite brownie recipe so far! I used Lakanto monk fruit/erythritol blend and Knox gelatin and they came out great. Thanks for the recipe!

    Reply

  29. 5 stars
    Oh, another fantastic adidaf treat! I actually subbed Surkin golden for the Swerve, added a TBL of espresso powder, and a few Trader Joes’ Dark Chocolate nibs in addition to the chocolate chips, walnuts.

    Wonderful!

    And a plug for the newest cookbook….love it!

    Reply

  30. Thanks once again. I never could have stayed with low carb eating without you when I first started in 2012. And THANK YOU for giving the weight info (grams) re the alm flour. Helps so much when baking.
    I, too, buy your books. Becasue they are useful, and truth be told you have contributed to my being healthy, and that is a great gift to me.

    Reply

  32. 5 stars
    Hi, these look wonderful! I’m vegetarian and I’m wondering about trying to sub agar agar for the gelatin – any thoughts? Thanks for all your excellent recipes!
    – Portia

    Reply

    • Hi Portia, did you end up trying it with agar-agar? Would love to hear how it worked.
      I’m in the same boat_ vegetarian. Squeamish to use beef gelatin. The results do sound great, but still squeamish nonetheless….

      Reply

  33. 4 stars
    I always read reviews on recipes but normally don’t post my own opinion, but I have to chime in on these brownies. They are the best low-carb brownies ever! I used Hershey’s special dark cocoa in mine since I prefer dark chocolate. So good! Thank you!

    Reply

    • 5 stars
      Hi Denise! I just wanted you to know that “special dark” cocoa powder isn’t actually any deeper in chocolate content than regular (high quality) cocoa powder. They just dutch the powder, which means they add additives to it which makes it look darker in color. Unlike dark chocolate, You are actually probably getting less cocoa flavor using “dark” cocoa powder.

      I learned this recently and felt duped, so I thought I would share. 🙂 Have a good day!

      Reply

  34. 5 stars
    I made these yesterday for a Birthday party we had in order to have a low carb / sugar free alternative to those who did not want a full fledge sugar carb loaded cake. They were such a hit! Even those who normally don’t eat the sugar free stuff tried them & were amazed they were sugar free & low carb.
    The recipe was simple to put together & the taste was perfect. Thank you!

    Reply

  35. 5 stars
    Just made these and I love, love, love them! They don’t have the cooling effect taste that Swerve sometimes has. BTW, I’ve followed you for years and consider you to be a woman of integrity and great creativity – not a copycat. Thank you!

    Reply

  36. 5 stars
    Thank you! Thank you! I’ve been wanting to make fudgy brownies for us for so long! I didn’t see them on your site…my oversight I guess. Eager to try these and others and I’ll let you know how we like ‘me. I like to keep us as low carb and sf as possible and hubby has been longing for fudgy brownie…to be continued. You Rock!

    Reply

  37. I’ve made these twice so far and the whole family loves them – if they win my two girls over, they’re a keeper in my book!! Great recipe.

    Reply

  39. 5 stars
    These are now my go-to brownies!!! Incredible… thanks for sharing this!!

    Should I keep them in the refridge, or is on the counter for a couple days ok?

    Reply

  40. 5 stars
    Thank you for the recipe ! The flavour is amazing 🙂
    I do have a question. How critical is the gelatine ? I made them this morning and they rose nicely and as mentioned , the flavour is great , but I found the texture to be a tad … watery? I’m wondering if it’s because I left out the gelatine entirely or if maybe I could have added a bit less than the 1/4 cup of water?

    Thanks again !

    Reply

  41. 5 stars
    These are fantastic! My husband (who doesn’t like sweets or eat low carb) said, “These are good. They don’t taste diety at all.” lol I think that’s the best praise you could get!

    Reply

  42. 5 stars
    These are legit my new favorite keto brownies! So close to the real thing, it’s insane! I did add a touch of espresso powder, and some chopped pecans to mine as well, which put it over the top. Definitely try this recipe!

    Reply

  43. 5 stars
    Seriously, how easy are these to make? I had some almond milk I needed to use up, so use that instead of water. They are in the oven now and can’t wait for the family to try them! xx

    Reply

  44. 5 stars
    These we hands down the BEST keto brounies I have ever tried! So delicious! They will be my go to brownie recipe from now on. I made your caramel sauce to drizzle over top and that was perfect too… YUM! Thanks for creating such amazing recipes!

    Reply

  45. 5 stars
    So I made these but for some reason I thought the recipe said 1 tsp of salt (which it doesn’t) so they were suuuper salty haha. The texture was so fudgey though! I couldn’t get past the excess salt however so they went into the compost bucket (womp-womp). I will try them again and be sure to follow the recipe this time 🙂

    Reply

  47. Just made my 4th batch of these fantastic brownies!! Thank you so much for all your hard work and experimenting so we can benefit. I made one little mistake and forgot to add the water but they turned out perfectly anyway. Would you mind explaining the purpose of the gelatin (I use it – just curious about how it works) – hopefully I’m not asking you to repeat yourself…I read everything posted, but might have missed this. Thanks again and keep on keeping on!!

    Reply

    • In this recipe, the gelatin really helps give the brownies some chewiness. Not quite sure how it does that except that it gels things a bit together!

      Reply

  48. Well, I didn’t have the gelatin. Hubby can’t get past the cooling effects of Swerve (I don’t get it) so I use xylitol and stevia. I must have baked them too long as they weren’t fudgy. ??? Help. Just gotta get some fudgy brownies!

    Reply

    • Well, you’ve changed the recipe significantly so I don’t really know what to say. They may bake very differently using xylitol and without the gelatin, I can’t guarantee the fudginess.

      Reply

    • 5 stars
      I made these today and they are amazing! I did make a couple of small changes – reduced the Swerve by half (so just 1/3 cup), as I personally find it sometimes to be a bit too sweet. I also added 1/3 cup of unsweetened organic shredded coconut (having just seen Carolyn’s Almond Joy Brownies recipe made me hungry for coconut!). I love how chocolately and chewy they came out – and not too sweet! I’ve never used the gelatin in baking before but I’m a convert now – they hold together very well! Love your recipes Carolyn!

      Reply

  49. 5 stars
    Hello,

    I’m currently baking these in the oven. I didn’t have a 8×8 baking pan so i used an 8×8 glass dish. I put them in for the recommended time and they are still quite a bit liquidy in the middle. I’ve monitored it for another 10ish minutes and I think they are done. The toothpick came out clean in the middle… I was just curious if you’ve made these with a glass dish and I didn’t see any other commenters ask this.

    Very easy recipe to follow by the way, great recipe writing 🙂

    Thanks!

    Reply

  50. You say significantly because of the change in sweetener only? Interesting. You did say the gelatin could be left out. Maybe I should try to make it with the gelatin. Just grosses me out as I don’t eat meat. Don’t understand why the sweeteners would change it so much. ??? Ideas?

    Reply

    • Why sweeteners would change it? Well for one, erythritol is non-hygroscopic, meaning it does not attract moisture and it tends to be harder and drier. Xylitol attracts much more moisture and doesn’t harden as easily. It’s a big difference.

      Reply

    • Also I believe you said you used some stevia. If it’s liquid or powdered stevia that’s very concentrated, it has no bulk. So you changed the bulking agent in the sweeteners which again is a big change. Swerve adds bulk to the recipe because it has a crystalline structure like sugar.

      Reply

      • Hi Carolyn, love your books and blog. Quick question can I use bocasweet or allulose instead of swerve bnb in this recipe. Sorry to always ask but me and swerve just are not friends

        Reply

  51. 5 stars
    Thank you so much for your quick and detailed answer! Much appreciated and will really help me with future recipes.

    Reply

  52. 5 stars
    So yummy and one bowl. This was my first recipe using Swerve and was impressed how close to sugar it was. I can’t wait to try more recipes from your website.

    Reply

  53. Could these be frozen? I probably would be able to finish the entire batch. As I only cook for myself, I prefer not to make huge bakes as it’s too much temptation for me. If they can be frozen, how should they be stored and for how long?

    Reply

    • I didn’t try freezing them but I can’t see why not. Cut them ahead of time, wrap them up tightly and freeze for a month or two.

      Reply

      • 5 stars
        Not only can they be frozen, if you take the out of the freezer and microwave them for 30 seconds you will be treated to an out-of-this-world experience, akin to a chocolate lava cake, only better because of the peanut butter layer. I’m obsessed.

        Reply

    • Try wrapping them inside wax paper, then portion them in a plastic baggie, then put them inside a freezer plastic bag. I have been doing this for years, with portioned burger meat, LC chocolate chip cookies, Carolyn’s waffles, muffins (slice in half first), etc. Works like a charm.

      Reply

  55. 5 stars
    I just made this last night and they turned out amazing!!! I have made 2 other brownie recipes, both with unsweetened baking bars and they turned out either really dry and crumbly or too bitter! These were perfect and some of the best brownies I have ever made, carb or no carb! I had to stop myself from devouring half the pan 😉 Thank you for this recipe!!! I can live life happily knowing that I can still have brownies lol

    Reply

  56. Hi Carolyn,
    I like your website, it always looks fresh and inviting when I come in to search those wonderful recipes. I was looking for a brownie recipe; and now I have lots to choose from. I’m learning to “recook” and rebake” by using your books, I have 2 of them and use them all the time. I sometimes have bad days when I give into the processed foods but my taste buds have changed! letting me taste that waxy, oily, ughy stuff; I was able to throw it out!!

    Reply

  57. 3 stars
    The flavor of these was amazing! The texture did not turn out chewy and they were a bit too wet after baking. Mine were more cake-like and the bottom texture a bit wet with the chips sunk at the bottom with almost a layer of gelatin-like mousse around the chips. I will try again. I am not sure what I might have done wrong.

    Reply

    • Hi Joan, sounds like you may have needed a bit more flour or a bit more cocoa powder. If the chips were sinking to the bottom, then the mixture wasn’t quite thick enough when you poured it into the pan. Variations in both almond flour and cocoa powder can affect the consistency a bit. Try a few tbsp more almond flour or one more tbsp cocoa powder.

      Reply

  58. 5 stars
    Hi Carolyn,
    Made these yesterday (and may have already eaten 4 brownies…) I actually subbed in xylitol (I don’t think I’ve seen Swerve in the UK) but left everything else the same and they were great! Super moist, perhaps a touch more cakey thanks to the xylitol but I left them fairly underbaked so definitely still got the fudginess! As a T1 diabetic I tend to just eat ‘normal’ food with everyone else cause none of the crazy stuff I’ve seen marketed as ‘diabetic’ is actually low carb, nor does it taste good, but these were super, and no worries about a large dose of attempted-to-be-perfectly-timed insulin either. I’ve tried a few of your recipes now and will keep coming back for more!

    Reply

  59. I’ve now made these 6 times and every batch has been wonderful. My latest batch, instead of almond flour, I subbed about 25g or 2-3T of coconut flour and I left the water out (by mistake). They still turned out wonderful! I find if I cook them just until the edges of the mixture around the glass 8×8 pan looked fully cooked but the middle still looks a little wet and as long as I have the courage NOT to touch or cut the brownies until they are completely cooled, they are a perfect fudgy brownie – in texture and taste. Thanks again for such a marvelous recipe!!!

    Reply

  60. 5 stars
    Just made these tonight and they are amazing! Whenever I am on a search for a recipe I always check your site first and I haven’t had one fail me yet.

    Reply

  63. 5 stars
    I’ve been trying to find a gooey brownie recipe. These are delicious. I just took a big spoonful. Will make again.

    Reply

  64. 5 stars
    I have Type 1 Diabetes and have been looking for the best low-carb brownie recipe that won’t raise my blood sugar AND that my carb-eating boyfriend will also like. We both LOVE these brownies!! I used Allulose instead of Swerve for the sweetener (because it’s easier on my blood sugar), and it worked out great. THIS RECIPE IS AMAZING!! I sent the link to my mom, who has Type 2 Diabetes, right away. These will be a staple in my house, for sure. I took some artsy pics of the brownies, but it looks like I can’t post them here. Thank you, Carolyn, for adding a sweet treat to my life. #TypeOneGrit

    Reply

  65. Hi Carolyn! I was wondering if I can add red wine to these and if I can use coconut flour and what the measurements would be, if so? I DO know coconut flour can be a very thirsty flour and I don’t want them to turn out dry. At the same time, I don’t want to ruin them with adding ingredients I’ve never used in a brownie recipe before, haha.

    Reply

  66. 5 stars
    These are the BEST Keto brownies I’ve ever made. And I’ve made a ton of them. Thank you, Carolyn, for all the hard work and experimentation you do so all we have to do is stir them up and bake! Eating like this makes the Keto lifestyle a joy! And your recipes greatly contribute to that.

    Reply

  67. I’ve just recently discovered you and your website! I think I’ve found the holy grail of keto! I bought your EKK cookbook and am loving everything I’ve made so far. I’ve shared your website with keto friends. Thank you for blessing the low carb world! You are amazing!

    Reply

  68. 4 stars
    I ended up needing to bake my batch of brownies for about 35 minutes, much longer than the 15-20 minutes in the recipe. I double checked that I’d followed the recipe as written, so IDK. They still turned out very tasty. They’re most fudgy at room temp, so if you store them in the fridge be sure to let it sit out for a bit before eating. When cold the fudgy texture is less apparent.

    Reply

  69. I made these just a bit ago for my son’s birthday. He follows Keto. Hubby and I kinda do.
    I had to sneak a taste out of the corner-gosh they are yummy!!
    Thanks for sharing this.

    Reply

  70. 5 stars
    HI CAROLYN!
    I LOVE ALL YOUR RECIPES. IAM FROM ISRAEL.
    I HAVE SO MUCH INSPIRETION THANKS TO YOU.
    I OLSO BOUGHT YUR WONDERFUL BOOK EASSY KETO DESSERT!!
    I HAVE USAD GRANULATE GALATIN IN MY COUNTET IT IS KOSHER AND MADE FROM FISH BONES.
    IT IS NOT POWDERY.SO IN THIS RECIPE AND OLSO IN YOUR DOUBLE CHOCOLAT COOKIE IN YUOR BOOK IT TURNS GREAT BUT I FELT SOME PIESCES OF THE GELATIN BEETWEEN MY TOOTH. DID YOU USW POWDWE GELATIN AND SHOULD I NEED TO MAKE THE GELATON POWDERY IN A COFFE GRIND?
    THANK YOU SO MUCH!!

    Reply

    • The gelatin I purchase is a powder already. I am not sure how granulated gelatin works, I’m sorry. You could try making it finer in your coffee grinder,

      Reply

  73. 5 stars
    I just made my version of these and my husband and I are super impressed.

    I lost my gelatin so I had to substitute and pray it came out ok. I subbed 3/4 tsp guar gum instead of the gelatin. Also I didnt have Swerve I used a mixture of 1/3c stevia monk fruit blend and 1/3c pyure. Also I disnr have any chocolate chips but I used 1/2 a chopped up Lillys dark chocolate bar.

    They came out slightly more cake like than a fudgy brownie. But still super yummy!

    Reply

      • 4 stars
        Hi,
        I made the brownies tonight for the first time. I loved the flavor, but I had the same issue with the batter being too thin. It was thin before I added the water. I appreciate the advice to add more Almond flour, but I’m still perplexed how the batters can vary so much in consistency. The edges were done and delicious, but the middle was more like a pudding. Thanks Rita

        Reply

        • Hey Rita. It could be the almond flour brand but it could also be the cocoa powder since some seem to contain more fiber than others (and fiber thickens things up). There are so many things that can change the consistency as well, like the sweetener, the size of the eggs, etc.

          Reply

  74. I made thesee, except for the grass fed gelatin, used regular. These are very chocolatey, and fudge y, but they have a taste, I just cant explain. Haven’t figured what it could be. I added walnuts. I may make a truffle with them.

    Reply

  75. 5 stars
    I made these last night and they are delicious. I didn’t have gelatin so I left it out and they are still great. They are a little crumbly in texture (probably from missing gelatin) but super moist and fudgey. Mine took a little longer to bake, maybe 20-25 minutes. I will definitely be making them again!

    Reply

  76. 5 stars
    Made these brownies this morning to enjoy with a cup of tea on a blustery, chilly Minnesota Fall afternoon. They are hands down the best keto brownies I have made in the past 2 years! Thanks for another great recipe!

    Reply

  77. 5 stars
    OY — these are flipping amazing and my husband and I love, love, love them! When you add some low-carb vanilla ice cream on top of the warm brownie they become OVER the top delicious! Thanks so much for this recipe!!!

    Reply

  78. Hi Carolyn,

    I’m going to make these tonight. Have you ever used another sweetener like xylitol or allulose? I’m just wondering if that will change anything.

    Thanks as always for the wonderful recipes. Everything I’ve tried has been amazing!

    Reply

  79. I just wanted to say THANK YOU for an amazing recipe! I made it without the gelatin as I didn’t have any and they turned out perfectly! It was a hit with my whole family….even picky kids!! Thank you so much!!

    Reply

  80. 3 stars
    I made these tonight and they were not good 🙁 My batter looked great until I added the water then it had a strange color and consistency? They were really eggy looking in consistency after baked. I am guessing did something wrong because of others reviews and your photo. Would it change the recipe if you used Stevia instead of Swerve? Thanks!

    Reply

    • Yes. It would change the recipe significantly because Swerve provides bulk and consistency and stevia does not. These sweeteners are not interchangeable.

      Reply

    • If that’s all you have, just make it in that and set the timer for 5 minutes less. Watch carefully and take them out when they seem right. They will be thinner, there is nothing you can do about that.

      Reply

  82. 5 stars
    I made these to bring to a tailgate/birthday celebration today. Everyone there was blown away by how good they were! Perfectly moist, great texture and great flavor! Thank you for the wonderful recipe! Can’t wait to try them with the salted caramel version next.

    Reply

  83. Can I sub for coconut flour? I want to make these for my diabetic grandmother but she’s allergic to almonds.

    Reply

    • You can but I am not quite sure what the consistency will be and you will only need about 3 tbsp of coconut flour. Your other option is sunflower seed flour.

      Reply

  84. 5 stars
    This brownie is my first keto dessert ever – and it’s a winner. Mine was oddly more on the airy side at first (Too much mixing? Baked too long?), but became nice and dense after a night in the fridge. You have a new fan (especially after reading your perfect response to the earlier comment – thanks for being a blogger with integrity).

    Reply

    • Thanks, Jennifer. What brand of gelatin did you use? Not sure that would be the issue but I am curious if it is.

      Reply

      • 5 stars
        Knox Gelatine – the only gelatin I could find in my supermarket. Btw, I made another batch and forgot baking soda that time and they turned out fudgy. Also delicious!

        Reply

  85. 5 stars
    I made these for the first time today and they turned out GREAT! I’m controlling my diabetes through diet alone and your recipes really help make that possible. My mother is pre-diabetic, so I am taking this batch (minus one piece that I sampled, ha ha) when I visit my parents this weekend in the hopes of convincing her that healthy treats can be tasty and easy to make 🙂

    I wonder how well these freeze. Hmm, will have to experiment with that…with the next batch, this one will be devoured quickly, I’m sure — thanks for another favourite, can’t wait for your book on soups to come out!

    Reply

  86. 5 stars
    These brownies are an absolute game-changer. The taste is incredible. But the texture! The mouth-feel is so fudgy and amazing. I brought a few when I visited my dad, a diabetic. He LOVED them and couldn’t tell they were sugar-free (and flour-free, for that matter.) He even called me the next day to ask if I left any there (no, because we ate them all!) One note, because cocoa powder is the largest ingredient, the better the cocoa powder, the better the brownies. I used half Hershey’s and half extra dark French cocoa powder I got at a gourmet store. Totally worth it.

    Reply

  87. 5 stars
    I have been keto for almost 4 years now (125lbs gone!), and have baked many keto treats. This brownie is not only my favourite keto brownie recipe out there, I think it may be my favourite keto dessert recipe, period. Yes, it’s THAT good. Tastes exactly like the real deal. Pop them in the fridge and they take on the consistency of cosmic brownies! This recipe is a game changer.

    Reply

  88. 5 stars
    I made them today and I highly recommend all of you reading this to try it this is awsome thnx for the incredible recipe

    Reply

  89. Hi there. I made the skickerdoodle blondies yesterday, and these brownies today. While the taste is amazing, both of them were not set. I checked the temp in my oven, and I cooked both recipes 5-10 minutes longer when they didn’t appear that they would firm up. Any suggestions? I used all ingredients in the recipes.

    Reply

    • Not sure what to say. They set fine for me (obviously) and the majority of the readers who’ve tried them. Any chance you are using extra large eggs? If not…then keep baking until set. That said, you risk drying them out too much if you keep baking. I prefer my brownies on the fudgy side.

      Reply

    • 5 stars
      Same here. I had to bake for a total of 30 minutes to get to the doneness stated in the recipe. They were not overcooked. I just figured itsadofference in ovens and popped them on for a bit longer, checking periodically. I also did use “jumbo” eggs, so that could possible be the cause. Otherwise all was fine!

      Reply

      • Yes, larger eggs would DEFINITELY contribute to this. Glad they worked out though. In baking, you should almost always use large eggs and if you can’t then you cut down the amount of eggs. In this case you would use 2 jumbo eggs to match the 3 large eggs from the recipe.

        Reply

    • I didn’t use extra large eggs, as I only ever buy large. However I DID add some water to thin them out, so maybe that was it. I just made them again and they are currently cooling on the counter. This time I didn’t thin them out, and I used Swerve confectioner’s sugar. They already look much more like a “traditional” brownie, so I’m anxious to give them a try.

      Reply

  90. 5 stars
    Excited to make these brownies! Ok, so I can skip the gelatin? Since I’ve began Keto I find myself running to the store daily either for eythritol, psyllium husk, protein powder etc etc… all I want is something sweet to make!!! Also, can I use Stevia powder instead of Swereve? Any help would be appreciated and glad I found your blog ♥️

    Reply

    • You can skip the gelatin but they won’t be as chewy. As for stevia, I don’t recommend it with chocolate, it’s very bitter. And in this case, it may change the end result because Swerve is a bulk sweetener and stevia powder is not.

      Reply

  91. What would make them salty? U didnt call for unsalted butter so I’m thinking she may have mismeasured. Us she used Lakanto. I did see others do that & were fine.

    Reply

  92. 5 stars
    Ok after reading the recipe, I decided to try it!!
    After the brownies are done baking, after they cool for a bit, they are still a bit wet.
    Would putting them in the fridge after be a good idea? To help solidify the entire brownie pan??

    Reply

    • Well it’s hard to say for sure. What brands of almond flour and cocoa powder did you use? What sweetener? How big were your eggs?

      Reply

  95. 5 stars
    Carolyn, these are baking now, and i barely could stop eating the raw batter long enough to stick the pan in the oven.

    Question, are your carb counts net or total carbs?

    Thanks so much for all your hard work and fantastic recioes.. i have all of your book (except e-books, i keep missing those) and waiting on your bewest book to arrive..3 more days!!

    Congrats on all of your success and God bless!

    Reply

    • Carb count is total, but not including erythritol because it has zero impact on blood sugar. if you do net, simply subtract the fiber.

      Reply

  96. 5 stars
    Hi Carolyn! I would just like to say THANK YOU! This is the first keto brownie recipe that was a success for me! Iv’e been on a hunt for a good tasting desert recipe and I’ve not seen one until now. This was so easy and yummy! My kids love it too! Thank you once again! I’ll make it for Thanksgiving and see if my cousins think it’s any different from the regular brownies that are full of sugar. I can’t wait to try your other recipes.

    Reply

  97. 4 stars
    Great recipe! Made this for my keto mom & aunt. Did not include gelatin and used all the water, batter did come out thin so when baking I added an additional 10min to bake time and it came out great. It was sweet and had good chocolate flavor(could get a little more)! Would recommend to new keto bakers. Thanks for the recipe!

    Reply

  98. 5 stars
    These are excellent. I have made these now 5 times and my non-keto husband and co-workers love them! I always feel nervous baking anything that isn’t described by weight but somehow this comes out perfect everytime. Oh and I love to squeeze in gelatin in my diet and this is a perfect vehicle for it. I also substitute coffee for the water, a tip I found delicious from another of your recipes. Thank you!

    Reply

  100. I pretty much always have these ingredients on hand, however, my bf is vegetarian, and he loves eating my keto desserts, but i also want them to have that chewy texture is there any kind of sub you would recommend instead of just leaving the gelatin out??

    Reply

    • Oooh boy. I wish I knew. You might try 1/2 teaspoon xanthan or guar gum but I am not sure it would quite do the trick…

      Reply

  101. 5 stars
    Hi!

    Let me just put this out there…THIS IS THE BEST BROWNIE I HAVE EVER TASTED!!

    I had accumalated numerous keto brownie recipes over the year.
    I saw this recipe and I was blown away! I literally deleted EVERY other brownie recipe I had!
    This is it…I don’t even bother with other brownie recipes anymore.
    And I love how easy and quick this is to make.

    My 8 year old nephew actually requested that I make it for him for his birthday. He loves them

    Thanks Carolyn for being sich a wizard with low carb recipes. Every recipe of yours is a total hit with everyone.

    Reply

  102. 5 stars
    I made these last night along with your white chocolate chips. They both were delicious. My husband and I have been Keto/THM for almost a year now, and I try new recipes almost daily. He said this was the best dessert I’ve made yet, and he doesn’t even like brownies! Thank you!! I think I’ll try them with white chocolate chips next :).

    Reply

  103. Hi, I made this last night following each and every steps. But unfortunately, it came out really grainy crystallized sugar! I used exact ingredients and measurements as you mentioned. Does this happen with swerve ? Or have I done anything wrong ….like not mixing the swerve till it melts in the butter ? Otherwise, the othe texture came out pretty good ! I hope you can help me out with any suggestions !

    Reply

    • It’s hard to say what went wrong here because I’ve never had that issue. You don’t need to mix the Swerve until it melts, it usually doesn’t re-crystallize in baked goods.

      Reply

  104. 5 stars
    I don’t know if it was the sweetener I used (xylitol and allulose) but I baked as instructed, about 18 minutes at 350. I took them out to cool. They looked done but when I cut into then it was a disgustingly under-cooked disaster. I had to reheat my oven and out then back in for 15 minutes. I’m just hoping I can salvage them.

    Reply

    • Sorry but the sweetener makes a HUGE difference and I cannot guarantee the results when you use something different. Swerve is non-hygroscopic, meaning it does not attract moisture. Both xylitol and allulose are more hygroscopic. They simply DO NOT bake the same way and would result in a gooey undercooked brownie.

      Reply

  105. Why isn’t gnom gnom credited for this recipe? It’s surely her recipe with added baking powder and gelatin…. a bit disappointed in you!! I’ve been baking all my life and I know for a fact that two people never get to the exact same measurements by chance. I’ve also been a reader for a while and you talk a lot about morality blah blah blah. Walk the talk!

    Reply

    • Blah blah blah. How on earth are these the same measurements?

      Mine takes 1/2 cup almond flour, which is 50g. Hers takes 70g. Close but not the same.

      Mine takes 3 eggs. Hers take 2.

      Mine takes 1/4 cup water. Hers takes none.

      Mine takes gelatin, hers takes none.

      She is not credited because she has had NO PART in this recipe, not even a little bit. If you’ve been a reader for a while, you would know that I always credit my source. ALWAYS. So I am walking the walk AND talking the talk, thanks very much.

      Want to know the real source of my recipe? Me. Because in my book Easy Keto Desserts, I created a 1 Bowl Brownies recipe that was similar to this one but it takes avocado oil, no water, and no gelatin. Want to know the date I created that recipe? December 14th, 2017. How do I know that? Because I use a system called Evernote which records my recipe notes, the date they were created and every date that they were modified.

      That is long before she posted her recipe. Done. Thanks for reading! Thanks for not believing in a recipe developer who has been around a lot longer than most. Take care.

      Reply

      • 5 stars
        Don’t even worry about her! You simply can’t control ignorant people. Just made these in muffin tins. Awesomeness!

        Reply

  107. 5 stars
    Newbie baker here….are you supposed to measure out a 1/2 cup of solid butter and then melt it or do you melt some butter and then measure out a 1/2 cup of melted butter? I did the first version and the batter was very thin making the 1/4 cup of water unnecessary. Brownies still tasted great but were really buttery and the bottoms were still wet due to all the butter.

    Reply

    • If your butter comes in sticks, then just melt a stick of butter. What brand of almond flour are you using and what sweetener? Those make a real difference here.

      Reply

    • So both of those may be part of the issue. if your almond flour isn’t really finely ground, it tends to allow the oils to seep out a bit. And swerve has oligosaccharides in it, which is a fiber and helps add bulk to the recipe.

      Reply

  109. 5 stars
    I’ve been wanting to make keto brownies for a while (been following keto WOE since this past February) but was always put off– the ingredients are expensive, and with every recipe I found there were either no reviews or several negative ones that were enough to make me hesitate to try them. When I saw this one, however, I was intrigued by the gelatin so I took the plunge and made them. *SO* glad I did! They turned out far better than I had hoped! I made them yesterday afternoon, put them outside on the porch to be sure they cooled completely, then took them to a friend’s house for supper last night. She’s diabetic so follows low carb, and we were both floored by how good they were. The true test, though, was that the 3 other diners with us enjoyed them, too! My husband thought they were “okay,” but he’s not a dark chocolate fan and these were very dark because I used extra dark cocoa (I also used store-brand regular gelatin with good results). Still, he ate every crumb of two brownies! The other two diners really liked them. Kudos, Carolyn! I can’t wait to try some of your other recipes!

    Reply

  110. 5 stars
    This is, by far, the best keto dessert i’ve tried! I finally switched to Lakanto after not being happy with swerve. I didn’t like the cooling aftertaste of the swerve and it ruined many things i’ve tried. Finally I purchased the Lakanto and tried this simple basic dessert. SO GOOD! Zero weird aftertaste, and the brownies were perfectly chocolatey and sweet. Thank you for sharing. I can’t wait to try some others from your site! I also hope to purchase a cookbook soon.

    One thing I wasn’t sure of is when to take it out of the oven. The directions were quite clear, it was just hard to know how much of the middle should still be wet. I had to keep mine in a little longer than stated because it looked completely raw, but then suddenly it went from soupy to almost completely set! Watch it closely!

    Anyway, make this recipe! Follow as stated, you won’t regret it. 🙂

    Reply

  111. Oh my goodness. I’m so making these this weekend. I might make a cream cheese topping. Thank you for another dessert to add to my list!

    Reply

  112. HI CAROLYN!
    CAN I SUB THE COCO POWDER IN THIS RECIPE WITH A RAW COCA POWDER? IHEARD THAT RAW COCA POWDER IS MUCH MOR HEALTHY AND WITH RICH FLAVOR.

    Reply

  113. 5 stars
    I looked thru Keto books at Barns and Noble when I was leaving the mall one day. I opened your “Easy Keto Dinners” and I immediately knew I had to have it. The book is beautifully laid out, easy to navigate, and every page had a recipe I wanted to eat right that instant. The pages in the back of the book have been so useful, too.
    My husband and I have been cooking your recipes together and enjoying them ALL. I am a type 1 diabetic and it’s been so great cursing a flat line — no blood sugar spikes!
    These brownies were so good, thank you for these amazing recipes. We can’t wait to get more of your books.

    Reply

  114. 5 stars
    Hey, wanting to make these without having to run to the store with two littles…do you think this would be okay with sucralose? (I know it’s not ideal, but it’s what I have.)
    Thank you!

    Reply

    • Search “buttercream” in my search box and there is a great chocolate buttercream. Or if you want something more rich, search “ganache”.

      Reply

  116. 5 stars
    Hi Carolyn! I made these last night at 10pm because of a brownie craving and woke up and had one with my morning decaf. They are delicious!!!! I’m DF Keto so I used avocado oil and the texture and taste was divine! Thank you for all your wonderful recipes!

    Reply

    • So glad you liked them! There is a version in my Easy Keto Desserts that uses avocado oil too. That’s a great sub.

      Reply

  117. 5 stars
    HI CAROLYN!
    I LOVE THIS RECIPE .CAN I USE THIS BROWNIE RECIPE TO MAKE YOUR BROWNIE CHEESCAKE? AND IF I CAN HOE I MAKE THIS AND HOW TO BAKE IT{ THE BROWNIE IN YOUR CHEESCAKE RECUPE CONTAIN CHOCOLAT}.
    THANS FOR THE REPLAY.

    Reply

    • Sure you can make half of this recipe and use it as the base for the cheesecake. You only want half. Bake it following the directions for the cheesecake.

      Reply

  118. 5 stars
    HI CAROLYN!
    THANKS FOR THE REPLAY HOW I MAKE THE BROWNIE RECIPE A HALF? HOE I MAKE A HALT FROM 3 EGGS?
    OR TO MAKE THE ALL RECIPE AND POUR HALF AMOUNT TO MY 8 INCH SQUER PAN?
    THE BROWNIE IN THE CHEESCAKE SRAY FUDG? IT DINT TURN TO A SIMPLY CHOCOLATE CAKE?
    THANTS CAROLYN .

    Reply

  121. 5 stars
    These are THE BOMB. I used Knox gelatin mixed with the water. No clumping. I included the Lily brand Chips and added one half cup chopped pecans. Yummalicious!

    Reply

  122. Thank you for the great recipe! I made the brownies and they were soooo delicious! I really appreciate you for helping me to meet my weight loss goal by providing such wonderful recipes. If I could never have a delicious treat, I don’t think I could do it. Your books and recipes are truly helping me make progress while still enjoying food. Thank you! Thank you! Thank you!

    Reply

  123. 5 stars
    I made these Fudgy Keto Brownies tonight. These were amazing!!! My husband is a big dessert guy and he loved them❣❣❣

    Reply

  124. 5 stars
    I just made these yesterday and they are delicious>. Not sure what I did, but after cooking for 20mins, mine where not done. I had to do an additional 20. I must have done something wrong.

    Reply

    • You’re not the only person to say this. A few questions: What sweetener, what cocoa powder and what pan did you use? Did you use a ceramic pan by chance?

      Reply

      • I used Swerve granular and Ghirardelli premium baking cocoa. Yes I used a ceramic pan! This is my first recipe as I only started low carb a week ago

        Reply

        • Okay so I *think* it’s the ceramic pan that’s the issue. I need to test this out myself but I always use my metal pans for these brownies. But I’ve been reading up on the science of baking for a big keto baking book I am writing and the pan material can make a huge difference.

          Reply

    • The reason it’s too sweet is that Swerve measures like sugar whereas Truvia is 2x as sweet as sugar. You need to cut back to HALF the amount.

      Reply

  126. I made the one bowl brownies from your dessert cookbook. They were great, as is. I see from this recipe that I can sub melted butter. Can I sub walnuts for chocolate chips.
    Now to my biggest question, my daughter n law sent me a huge bag of Bulletproof collagen protein powder, can I use it whenever Way protein is listed. If not what am I suppose to do with it? She add it to her morning coffee, but I have not problem getting enough protein, so I’m just looking at it on the shelf .

    Reply

    • Sadly, no. You can’t use collagen in place of whey in most recipes because it makes them gummy rather than helping them rise. I have trouble getting them to cook through, when I’ve tried it. But the collagen is so great for other things. I have some no bake recipes where it helps hold them together.

      Yes, you can replace the walnuts with chocolate chips.

      Reply

  127. These are a game changer! Loved the taste and omg so fudgy! Only issue I ran into was they deflated after coming out of the oven so became very thin. Not that it’s an issue because a little square goes a very long way but wondering if you may have any idea why they sank?My baking powder should be okay and I even found grass fed gelatin at my local grocery. Followed the ingredients to the letter.
    Thanks for any input you can offer!

    Reply

      • I used an 8×8 pan. I will have to try these again and perhaps buy a new baking powder just in case- Either way thrilled to have found your recipes! This one is a keeper!

        Reply

        • Weird. I used 8×8 too and they puff up but not that much, and they shouldn’t sink too much at all. In fact, I just made another batch yesterday for a friend. Did you use gelatin too? What brand?

          Reply

  128. 5 stars
    These are amazing. I made them last night. I followed the recipe to a T, but I had to bake them about 15 minutes longer than the recipe said. Who knows why, but they turned out delicious and the texture is perfect. I have followed you for years. I have all your cookbooks. Keep rocking it, because you are amazing! Thank you for all of your hard work!!

    Reply

  129. Can I use erythritol instead of swerve? Maybe I’m just more sensitive to it but I feel like swerve has an after taste….

    Reply

  130. 5 stars
    These brownies tasted great! I had tried one recipe before and had tossed it out. They were moist and definitely curbed my sweet tooth. I did mix one packet of unflavored Knox gelatin to 1/4 cup of water and mixed. I then added 2 tablespoons of gelatin to the mixture. I ended up having to bake for a bit longer (26 mins at 350 degrees) but they still came out wonderful.

    Reply

  131. I made this recipe just now. These are bomb! I had been making another keto brownie recipe from a different site thinking that it was the best it was gonna get to a real brownie but these ones actually taste like real brownies! Even my family loved them and they usually hate my low carb baking. Thank you so much for this recipe!

    Reply

  132. 5 stars
    Made these tonight but with a few changes. I was concerned they looked dense in the picture so I added 1 tablespoon baking powder and instead of water I used buttermilk. I heard on a show that makes baked goods extra fluffy. Well it worked. They were perfect! (I also used 2 teaspoons vanilla and omitted the chips). Couldn’t be happier. Thank you for a wonderful recipe!

    Reply

  133. 5 stars
    Love the simplicity of this recipe!! I feel a lot of keto recipes are hit or miss. This was definitely a hit! I was surprised at how easy it was. I made them on Valentine’s day for my boyfriend and he liked them so much that he couldn’t believe they were keto brownies. I will add that I did not have the beef gelatin but I did have the knox unflavored gelatin and they still came out great. I also do like them more on the “crispy” rather than chewy side so I did cook them slightly longer and I loved it. Thank you for this recipe!

    Reply

  134. 5 stars
    Loved this recipe! I added about a 3/4 cup of walnuts and no gelatin. I did have to add about 2/3 cups more of almond flour as my mix was a bit watery. They came out delicious and cake like. I’ll be making this recipe again!

    Reply

  135. 5 stars
    OMG these are fantastic! and so easy to whip up! I made some other brownies that were “fudgy” and I hated them. These are my new favorite! Thank you!

    Reply

  136. Question to the low-carb cooking and eating community here…Erythritol, I used it years ago when learning low-carb cooking. I recall foods made with this ingredient were delicious, but quickly causing quite a bit of abdominal discomfort to the point I began avoiding recipes with this ingredient. I didn’t see any comments that spoke of this. Anyone input on this? Any tips for making great brownies and desserts while minimizing the intestinal gymnastics? Really want to try these brownies, but concerned about the effects of the Erythritol.

    Reply

    • I think you might be getting it mixed up with other sugar alcohols. Xylitol, maltitol, and sorbitol all are know to cause GI distress in large quantities. Erythritol typically does not.

      Reply

  138. I just made these for the first time last week and I am making them again tonight already. these are absolutely delicious and I have a hard time not eating more than 1. My bf who isnt lc loved them too. This will be on regular rotation at my house.

    Reply

  139. 4 stars
    I made some Keto brownies last year. And they were so bad that it took me 10 months to get up the gumption to try again. I used your recipe Carolyn because I trust you and I’ve tried other recipes by you and had good results. I only made two minors changes, I didn’t have the grass fed gelatin, I only had the Knoxx so I followed the direction of your other readers and added the gelatin to the water before adding it to the batter. No clumping. I don’t like to use all Swerve in my baking, I find I prefer the results if I use have Swerve and half Sola sweetener. So that’s the other change I made. But beyond those slight modifications I was true to your recipe.

    I was concerned when I put them in pan as there really wasn’t much batter and when I spread it out it was very thin. I knew I didn’t put much leavening agent in there so I knew they would be very thin. But, I checked the images, and I went along and followed the recipe to the end.

    I baked them until they were set at the edges but the center was still soft. And went through the long process of smelling chocolatey goodness until they were completely cooled.

    They are not bad. They were not cakey in consistency, but they were cakey in taste, if that makes sense. Not chocolatey enough for me to consider them fudgy brownies, but from my non-keto baking I suspected that might be the case since they only use cocoa powder and no melted chocolate. And despite being completely cool they flaked all over the place and were too tender.

    On the plus side, they satisfied the craving and I didn’t have to throw them all away with extreme prejudice like the last batch 10 months ago.

    Reply

    • The batter really shouldn’t be thin on the bottom of the pan… were you using a 9×9 pan, by chance? You can see from the photo that mine are nice and thick.

      Also, I have to say that the changes you made may well be part of it. The Knox gelatine would probably be fine but the Sola sweetener may be part of the “flaking” issue and the being too tender.

      Reply

  140. 4 stars
    I just made these and the flavor is spot on, I followed the recipe to a T ( baked for 20- knife test) . They came out mushy — still delicious but not portable ( I have to scoop them out ) . What did I do wrong? Underbake? Too much water maybe ? I’m goinng to make them again so any belo would be appreciated!

    Reply

  141. 5 stars
    I made this tonight, they turned out quite delicious! I used golden monk fruit sweetener and pecans (I was out of chocolate chips). I baked it in a 9″ porcelain baking dish, (that’s all I had) it took ten minutes longer of cooking time. I will make this again for sure!
    I have a question, I need to buy a 9″ square baking pan for that sort of thing, what would you recommend? What kind of bakeware do you use? Thanks!

    Reply

  142. I want to make these to take to a party and put them in mini cupcake liners (parchment paper). How long should I bake them?

    Reply

  143. 5 stars
    Made these today and had two 9 year old boys declare they are “the best brownies we ever tasted”. I also topped them with your chocolate ganache, so they were over the top. Without the ganache they were still incredibly fudgey and full of chocolate.

    Reply

  144. 5 stars
    Here for the comments, haha! I was searching for a good Keto brownie recipe and found this! I made them immediately with my boys. They are still cooling but look AMAZING!!! Can’t wait to try them. Before I chose to make them I was reading the reviews and comments. When I saw how the owner commented back to Jane, I knew these brownies were going to be good! Love how you defended yourself, rightfully so! Felt like I met my match, haha! Keep up the good work. Thanks for this stellar recipe!

    Reply

  145. 5 stars
    Love following your recipes but have a question. I see you use Swerve often. When I use it things are great when warm but then when it cools it’s like crunching on raw sugar. Am I doing something wrong? Seems the same with Lankato so I recently bought granulated bocha sweet to see if it bakes differently. Substitute sugars are expensive so any advise on baking with them would be great.

    Reply

    • It’s a downfall of erythritol that it can re-crystallize. But that usually doesn’t happen in baked goods like muffins… mostly in custards and things with a high liquid content. For many things, you can do half Swerve and half bocha sweet but if you want a crisp cookie, Bocha sweet will not be your friend. It won’t crisp up at all. For cakes and such, it’s fine.

      Reply

  146. I made it but it’s very soft, more like a pudding. I’m going to put it back in the oven for a little bit. Hope it firms up. It’s delicious, anyway.

    I would say, use unsalted butter because it’s a bit on the salty side. Or add in more sweetener to balance.

    Reply

    • I don’t know, I don’t leave out the gelatin. Why don’t you make up the batter and see how it goes? If it’s pretty liquid already, skip the added water.

      Reply

  148. I just made these brownies (followed the recipe exactly) and let them cool for 1-1/2 hours. I cut them and they are very, very soft. So much that they fell apart when I took a piece from the pan. I know it states that they are ooey, gooey, so I don’t know if I should bake them longer or if that’s how they should be. I let them cook for the full 20 minutes. Are you supposed to be able to pick them up and eat or are they supposed to be so soft you can’t pick them up? Should I bake them longer and if so, approximately how much longer. I love all of your recipes and you’re my go to person for any type of food. Thanks so much for making and testing these recipes so that all of us may enjoy them.

    Reply

    • They do sound under-baked. That can happen if your oven runs cool or if you use a ceramic pan. You may want to put them back into the oven for 5 to 10. They aren’t bad for you, though. Just too soft.

      Reply

      • Carolyn, thanks for your quick response. They were the best low carb brownies I’ve ever made and eating them with a spoon is not a problem – lol. I baked them for additional 10 minutes and they firmed up more. I’m thinking I may have used a smidge more butter than called for because I was using butter that I had cut from a butter round. Anyhoo, so so good and I don’t have to look at another brownie recipe because they are the BOMB!!! Thanks again, Cindy

        Reply

  149. Hi Carolyn,
    I really want to make these brownies but I am unable to handle sugar alcohols like erythritol. Major, major GI upset.
    I would still like to keep them healthier so I would like to use coconut sugar. In searching through the comments I see where you have commented on erythritol’s difference in texture and absorbability to other sugar alcohols and sweeteners. If I use regular coconut sugar do you think it will affect the texture or absorbability? I have done some research and found charts that show you decrease the amount of erythritol vs. regular sugar so I know I might have to adjust that.
    I actually don’t have an 8 x 8 pan, I know crazy, right? If I cook these in an 8inch cast iron skillet do you think they will come out the same?
    I was also wondering if you think we need to adjust for altitude? I see where some people have issues with the batter being too runny so I am wondering if this is the case? I live at about 5,000 ft.above sea level.
    Thanks so much for your help! I was inspired enough by your recipes to purchase some grass fed gelatin and look forward to baking some healthy stuff for my hubby!

    Reply

    • Well I honestly can’t say for the changes what will happen. I think it will do okay in cast iron but an 8-inch circle is much smaller than an 8-inch square. Do you have a 9×9 pan? They will be thinner, though.

      At altitude, you need to make some of the same adjustments that you do for regular baking.

      Reply

  150. 5 stars
    oh heck fudgy please and never have put the extra chocolate on top as just swirl in my peanut butter or almond butter. Now have some new ways to try. Thank you

    Reply

  151. Hey! You have a great blog, but honestly, you will make us your non American followers really big favour if you could post your recipes in metric system as well… 😎 I really do want to try more of your recipes and I’m sure the rest of the world would love that too!

    Reply

    • There is a little button in the recipe itself for converting. I haven’t done it for all recipes because it takes a great deal of time to go back through and edit them all.

      Reply

      • Somehow I missed it although I’ve read this recipe at least 7 times and I was actually looking for it- was it there from the beginning?
        …. Anyway, thanks.
        Do you think I can make these in the microwave?

        Reply

  152. 5 stars
    Hi Carolyn, I love your blog, your cookbook and everything you do! One question, and I’m sorry if I missed this somewhere, but in the nutritional info you post, are the listed carbohydrates total carbs, or net? Thank you!

    Reply

  153. Hey there, wondering if you can substitute coconut flour? I have a bit allergy and can’t use almond flour.

    Reply

  154. 4 stars
    I made these yesterday and since I was using a ceramic pan I did have to bake them the full 20 minutes. Mine didn’t come out fudgy, they are more cakey. One roommate said they were too chocolaty (I like it!) and my other roommate said they weren’t sweet enough (neither are Keto or LC). I guess this means I have more for me!

    Reply

  156. 5 stars
    I cant believe these are low carb they are AMAZING! I never need to waste my expensive keto baking ingredients on brownie recipes that dont work out, this recipe is PERFECT!

    Reply

  158. 5 stars
    Carolyn, this recipe is truly gangsta. Best low carb brownie I’ve ever tasted. I used Knox straight in the mix, no clumping. Used Lakanto chocolate chips as well. Thank you for all your beautiful work! xx

    Reply

  159. 5 stars
    Made them yesterday and they were yummy! Only changes that I made was that I used 1 cup of allulose as the sweetener because I prefer it and 3 tablespoons of Myers dark rum instead of the water because I love rum Inn my chocolate baked gooods. Big hit all around. The alcohol evaporates during baking leaving a nice rum flavor. Thank you for all of our hard work. Love your recipes.

    Reply

  160. 5 stars
    My husband and I made these about 10 days ago, used equate gelatin & decided we should’ve bloomed it with the water & then mixed it in.
    We used the baking same pan you have but in silicone.
    Our bake/convect oven cooks a little uneven so we forgot to turn them halfway into baking which made half of them PERFECT & the other half undercooked.
    I finished the undercooked ones in the microwave & they came out a little more cake-like but I like my brownies both ways— fudgy AND cakey so I got the best of both worlds.
    Since we didn’t premix the gelatin w/H2O, the texture was a little bit crystallized but when I warmed my brownies back up in microwave, as I like to do, the crystallized texture disappeared.
    The taste is spot on & actually THE BEST brownie mix EVER!

    These didn’t even make it past 2 days!
    We ate them ALL!
    SHAMEFUL, BUT TRUE!
    EXCELLENT brownies!
    We are making another batch today.
    Thank you so much for this delectable recipe AND for sharing the nutritional information. 😉

    It takes a lot of time to share this info with us & even MORE time & money perfecting it!
    We also very much appreciate the HONEST reviews; not just overly positive ones that leave us scratching our heads when the recipe doesn’t turn out nor taste good like other’s recipes we’ve tried.

    Reply

  161. I’m excited to try this recipe as all of your recipe so far have been spot on. I am wondering if this can be adjusted for a 9 x 13“ pan? Instead of doubling or times 1 1/2? Also if adding powdered espresso how much do you recommend and do you add extra liquid?

    Reply

    • An 8 inch square pan has an area of 64 square inches. Doubling that gives you 128. A 9×13 pan has a square area of 117 inches. So they are close and doubling it is your best bet. It will be a bit thicker and may take a tiny bit longer to cook through.

      Reply

        • I actually use Via packets from Starbucks for recipes like this. Super easy and you don’t have to open a full container of espresso powder. T

          Reply

          • 5 stars
            Carolyn,
            Thank you for the tips. I made a double batch in a 9×13” pan and baked for 25-26 minutes. I used 1 packet of the instant coffee (no extra liquid) and added pecans. When first out of the oven I thought I might have under baked them as they were very fudgy without much structure. They tasted so good that I wasn’t too disappointed. They did firm up after completely cooling and have structure and are still fudgy. Best of both worlds! I usually don’t have a problem with self control, but I keep going back for “just one more bite.” Thank you for sharing your culinary artistry with us!

  162. 5 stars
    Being NEW to Keto (<2 weeks new!), I searched for a recipe to satisfy my sweet tooth, namely chocolate. I went all in the first week and purchased sugar substitute (erythritol), Almond Flour, Coconut Flour, Xanthun gum, to name a few. Then, I found your recipe for Fudgy Keto Brownies! These are wonderful. I did not have grassfed gelatin, so I used regular unflavored plain gelatin and it worked out great. I slightly under baked them as recommended and they were moist, fudgy and a little chewy. Caveat, I typically introduce myself as one who "Can't bake to save my life", but these turned out so great, my carb eating husband could barely tell the difference between these and New Seasons Market carb loaded brownies. I put the left over 14 bars into the fridge and the next day they were even better, having solidified a bit, with better "chew".
    Thanks for the introduction to Keto. I absolutely love your blogs and posts. I know how much work goes into testing and perfecting a recipe. You have made it so much easier than anyone could have imagined to follow Keto, but still enjoy REAL food!

    Now, if we could just find a way to remove carbs from red wine, particularly PNW reds, I'd be over the moon 😉
    Keep up the amazing work! Many Thanks!

    Reply

  163. 5 stars
    OMG I am floored…this is an amazing recipe, just came out of the oven and i tried a piece…I am someone that does not usually like brownies, but this is delicious…I made it to take it to a friend’s home and just tried a piece and ended having 2 pieces…I think I will keep this batch for myself and make another one tomorrow for my friend…just one adjustment, I did not have sugar free cocoa powder at home but had cocoa nibs….so I used my coffee grinder and ended using cocoa nibs instead of cocoa powder, so the result was more like a blondie with cocoa nibs and chocolate chips…Oh and I used cream instead of water too 🙂 this recipe is a keeper….actually all your recipes are great…I tried so many and all came out perfect…Thank you

    Reply

  164. 5 stars
    I have made these brownies countless times. I have always made them exactly as instructed here. For my most recent batch, I added one tweet. A big dollop of Dukes Mayo! Turned out so beautifully! These are 5 stars as written. I was just doing a little experiment. Love love love these.

    Reply

  165. 5 stars
    I am really hoping to make these to take on my cruise next week! I recently found out i am sensitive to coconut and eggs, so i am having a bit of a tougher time finding recipes i can use. I apologize if you have addressed this already, but have you ever tried substituting water and flax seeds for eggs? Thank you for all of your amazing recipes, this is the first place I always go to for recipes!

    Reply

    • I haven’t tried it in this recipe but this one is pretty forgiving so it may turn out okay. They may be a bit more fragile, though.

      Reply

        • 5 stars
          I wanted to let you know that these turned out really well! I used 3T of flax meal with 9 T of water, I mixed that together and let it sit for 5 minutes before adding it to the rest of the recipe. They are very moist, I did bake them for about 12 minutes longer than this recipe called for, and they really could have used a few more minutes. They are so delicious, I am so happy I have dessert on the cruise, thank you!!!

          Reply

          • So glad to hear it! Maybe at some point, I will do an egg-free brownie for people as a recipe on the blog. It’s tough to accommodate for all the various allergies and intolerances. I try to walk a middle road but eggs are a tough one to go without for baking.

          • 5 stars
            Wow, these were amazing! They were still really gooey, so i put them in the fridge overnight. They were absolutely perfect for the cruise! I would say the consistency was between fudge and brownies, and i kept them cold during the whole trip. It was so nice to be able to have dessert on the cruise, thanks for such a great recipe!

  166. 5 stars
    Quick Question, before baking tonight: Should I use powdered or granulated Swerve? Also, is Blue Diamond Almond Flour sufficient? I have noticed that it can cause recipes to turn out on the grainy side. Should I blend it beforehand, so that, the texture is a bit finer? Thank you in advance! I cannot wait to give these brownies a try. I love baking on a cold, rainy day.

    Reply

    • Hmmm, I don’t use Blue Diamond. I think it should be okay but I can’t say for sure. When I simply say “Swerve” it’s like saying sugar, which means the granulated kind. If I want you to use powdered, I always specify that… although it wouldn’t hurt to use it here.

      Reply

  167. 5 stars
    These are amazing! I discovered this a week ago and I’ve already made 2 batches, both which have been devoured by my keto, gluten free family. I’m wowed by these brownies, their texture, their flavor, their appearance, it all is like normal brownies! Before I was keto I would make gluten free brownies that were pretty good but they weren’t as good as this. We put them in the fridge and when you take our little squares it feels and tastes like fudge. We also put cream cheese frosting on it and we found our new favorite keto treat. I did find that they were better when cooked for lower time, I took them out at around 10 minutes because the longer you cooked it the cakier it got and we didn’t want that. I know what I’ll be making on Christmas Eve!

    Reply

  168. Oh my goodness, these are the bomb! I usually follow your recipes to the letter but have to confess that I subbed coffee for the water. I didn’t think you’d mind since it was coffee after all.😉. Thanks for a very tasty recipe!

    Reply

  169. 5 stars
    I am new to the world of keto baking. I’ve been keto for awhile but never attempted baking any desserts figuring I’d be too disappointed… but lately I’ve been having a such a sweet tooth! I’ve been following your IG for awhile and the pumpkin crumb coffeecake is LEGIT. I am so glad I tried this recipe. It was AMAZING. I’m not the biggest fan of almond flour (texture thing) but these came out perfectly fudgy and delicious!! I’m sold. KETO BAKING IS MY JAM! (courtesy of Carolyn, of course.) 🙂

    Reply

  171. I am looking for a brownie that is under 5 carbs per serving for my teenager who has recently been diagnosed with diabetes and loves brownies. It seems like these would fit the bill but can you confirm that the carb count is 3.6 per brownie and this is regular carbs, not ‘net’carbs.

    Thank you very much!

    Reply

    • Please read my nutritional disclaimer (it’s at the bottom of every post). This carb count is “total carbs” but I do NOT count any erythritol as a carb. Why? Well for most people it has zero carb impact so blood sugar does not rise at all. As I am a diabetic too (type 2), I have tested this over and over and over on myself.

      Since you mentioned a teenager, I will assume your child has Type 1 and I am very sorry about the diagnosis. It’s hard but believe me, low carb is your best option and I have a huge following among parents in your exact situation, whose children love my recipes and willingly do low carb because of the treats. While I cannot guarantee what will or won’t spike your child’s blood sugar (it is VERY individual), I think you will find that my recipes fit the bill.

      Almost all of my diabetic followers use erythritol based sweeteners as they are the least likely to spike blood sugar.

      Reply

      • Carolyn, Thanks so much for your kind and thoughtful reply. I am going to try making this weekend. I will let you know how it goes!

        Reply

  172. I have granulated Sweetener that I’m going to use, but next time I plan to use Lakanto Monkfruit Sweetener with Erythritol. Do you think this would be a good substitute?
    Thank you!

    Reply

  173. 5 stars
    Made these yesterday– I didn’t have any gelatin but I did have some “Chocolate Collagen Peptides with Reishi Mushrooms” so I subbed a big scoop of that instead. Also added walnuts on top. So good!!!! WIll make again. And again. 🙂 Thank you!

    Reply

  174. Writing this fearfully. 🙂 I just took them out of the oven and the edges are done and set but the middle is loose. And by loose I mean LOOSE. I’m hoping I did t screw then up. Didn’t want to overcook so I’m letting them cool hoping that makes the gelatin work it’s magic. That’s my hope. Send some encouraging thoughts lol.

    Reply

  177. 5 stars
    Thank you for this awesome recipe. It’s low carb and gluten-free so I can eat this without feeling guilty. Can’t wait to give this a try!

    Reply

  178. I just tried the brownies. AWSOME!!!
    Every one of your recipes that I have tried turned out ABSOLUTELY delicious.
    Thank you so much Carolyn!!!!!

    Reply

  179. We made these the other night. We all enjoyed them. People might want to be aware though. If you have become accustomed to baked sweets with maple syrup, honey, coconut sugar, etc. Theses goods tend to not be anywhere near as sweet as regular sugared sweets. Swerve and Lakanto are considered one for one replacements for regular sugar. These brownies are going to seem much sweeter than what you are accustomed to. Yes we enjoyed them but they seemed way sweet for my taste.

    What do you think would be the effect of decreasing the amount of sweetner and increasing the cocoa powder in this recipe?

    Reply

    • Should be absolutely fine. But one thing to point out is that everyone experiences these sweeteners differently on the palate. So what you perceive as too sweet, others don’t feel is sweet enough. It’s all about getting it right to your taste.

      Reply

  180. Yes, you make a good point. Peoples tastes can vary. I should mention too, that we doubled the recipe, and put in a 9X13 size pan. This could have effected how sweet it came out as well since 9×13 is not exactly equivalent to two 8×8 pans.

    Reply

    • Very possibly! It’s just fascinating about these sweeteners because some taste extra sweet to me and some not sweet enough.

      Reply

  181. 5 stars
    These are a perfect fudgy brownie and are AMAZING! I made them for my friend’s birthday as brownies are her favorite. I cooked them for 20 minutes and the edges were set but the middle looked a little underdone. This is the perefect time to take them out, they will continue to set up as they cool and will be perfectly fudgy and delicious!!! I will be making these often for friends … and myself = )

    Reply

  184. Carolyn: Do these come out like undercooked brownies in the middle? I like fudgy brownies, but don’t like ones that seem underbaked.

    P.S. About the above discussion re Jane’s comment — You have always given credit to others when warranted. It was disingenuous of her to accuse you of stealing a recipe from another site. All I can say is I stopped viewing any of the other site’s recipes after I saw one for Pop Tarts. No one in this household ate Pop Tarts when purchased from Kellogg’s, and I won’t make them following Keto. Your Gingerbread Cake Roll is what brought me into the fold … and, Carolyn, I ain’t leaving!

    Reply

    • Hi Mira, Thanks! You can bake these longer if you don’t want that under-baked texture. They still come out quite fudgy.

      Reply

  185. Thank you Carolyn for all your delicious Keto recipes. Been doing Keto for 7 months now and have lost 29 lbs. I made these last night, so yummy and fudgy!! My oven usually cooks faster so I cooked them for 15 mins instead of 20. The edges were set somewhat but the middle was still pretty liquid. I let them cool (almost) and when I cut them, they were still almost liquid in the middle. I put them in the over for another 10 mins (oven was warm because I just took out dinner) and same thing, so I put them for a second 10 minutes more. This time they seemed jiggly in the middle but not under done. Once they cooled they were perfect, very fudge and yummy. I only have an 8×8 pan instead of 9×9 so maybe that is why I had to cook longer. Plus I didn’t have grass fed gelatin and used one package of Knox gelatin. It was slightly less than 1 tbsp so maybe that was part of my issue too. However, once they completed, I can say this is a VERY YUMMY brownie!!! My only question is do I have to store them in the fridge or can I keep then in an air tight container on the counter?

    Reply

  186. Hi Carolyn, Hope you are doing well. I have tried making some of your recipe, it doesn’t go well for me. I read the reviews from your followers and they constantly mention how wonderful they turn out. I am not the greatest in the kitchen and I seem to be struggling. I tried making these brownies and they turned out horrible. I also tried making vanilla ice cream same thing happens. (horrible) Taste is off. My struggle may be the sugar substitute. I cannot use swerve it causes horrible GI issues. I would like to use allulose or a blend of monk fruit, allulose and stevia but I dont know how to convert the measurements. Any suggestions?

    Reply

    • So it certainly sounds like the sweeteners are your issue. Here’s the problem: Monk fruit blends are usually mostly erythritol and are going to upset your stomach just as much. And allulose won’t work in all recipes as it makes things much too soft. That would be probably okay in this recipe, but they wouldn’t have the nice chewy consistency and they may take longer to bake.

      Reply

  188. I made these after I commented yesterday but made them exactly like your recipe- WOW! Best keto brownies I’ve made so far and I have tried a few recipes. Thank you 😊

    Reply

  189. These brownies are so amazing!!! Thank you so much for this recipe! Just tried it earlier today and I made them without the gelatin, added crushed walnuts on top, and baked for 20 minutes. They were pretty set around the edges and a firm jiggle(?) in the centre. Let it cool and they are absolutely perfect (asides from being slightly crumbly – most likely due to the almond flour texture). My family is obsessed and they couldn’t even tell that these were keto! By far the BEST brownie recipe (keto or non-keto) we have ever tried 🙂

    Reply

  190. Good morning!
    Quick question. I’ve made a similar brownie recipe and want to try this one. They taste good the first day but seem to get very grainy and dry even through I’ve stored them in an air tight container. Any tips on storing these made by your recipe to avoid this or maybe it won’t be a problem?
    Thanks for all your hard work!
    Wendy

    Reply

    • Well the truly best thing is to not cut into them until ready to serve. That helps. I usually just store mine on the counter in the pan I baked them in, covered tightly with foil.

      Reply

  191. I noticed the 1/3 cup cocoa powder makes these brownies 10 carbs each. Can you substitute sugar free melted chocolate instead? I have a different recipe that calls for 12 tbsp butter which makes it pretty high fat. I am trying to alter the two recipes to meet in the middle a bit with fat and carbs. I am pretty new to baking keto/low carb. I would also like to know if there is a way to access all the cookbooks you have written to order? Thanks!

    Reply

    • Hi Toni, not sure where you are getting your info on cocoa powder from. But a typical unsweetened cocoa powder has 3g carbs per tablespoon. 1/3 of a cup is 5.3 tablespoons, which is a total of 16g of carbs for the whole recipe. Divided by 16 servings, that’s only 1g carbs per serving.

      Sugar free melted chocolate would have MORE carbs than cocoa powder, not less.

      The nutritional info stated in this recipe is correct. Please understand that.

      Reply

  192. 5 stars
    Yummy! I could just eat the peanut butter layer and be happy. Wowza! I admit I need to bake the brownie layer just a minute or two less. But first time is always an experiment.
    Bravo on another awesome recipe.

    Reply

  193. 2 stars
    Sadly, this one was not a winner for me. I have made a lot of keto brownies. I followed the recipe exactly. I used the highest quality grass fed gelatin, grass fed butter, superfine almond flour, Swerve, organic eggs, even pricey Valrhona cocoa. In short, this was a very expensive recipe that was a total letdown. The result wasn’t worth the calories and it got thrown away. It was kind of spongey/cakey like other reviewers noted. It had a funk to it, and not in a good way. I don’t think the gelatin and egg-heavy version are for me. Others might like the texture though!

    Reply

    • 5 stars
      You know… you should never ever throw away things like this. There is always a way to rescue it and re-purpose it. Like brownie truffles!

      Reply

  194. 5 stars
    I made these yesterday and even my non-Keto wife and three little ones loved tbem! I made a few minor modifications: added 1 tablespoon of instant coffee dissolved with the butter+eggs; mixed 1 oz chopped walnuts in batter and sprinkled another 1 oz on top; baked them in 12 silicon lined muffin tins for portion control and easy removal. Started checking doneness at 15 mins and took them out at 23 when cake tester had very moist crumbs clinging to it. Once cooled, they were deliciously fudgy as promised! This one is a keeper. Thank you! Next up: Peanut Butter Brownies

    Reply

  195. 5 stars
    Oh wow…..I have been looking for a brownie recipe for over a year….and here it is. Now I just have to replicate my mom’s chocolate fudge frosting for the top and I will be in heaven…

    Thank you for your fabulous recipes!

    Reply

  196. 3 stars
    Used a glass pan so maybe that was my issue. Cooked it for 30+ minutes and middle is pure liquid. Heating up the oven again to put them back in.

    Reply

    • 5 stars
      It was most certainly your issue. Baking pan always refers to metal, and glass and ceramic do not conduct heat nearly as efficiently.

      Reply

  197. I have tried so many of your recipes and they ALWAYS turn out good! It’s like you’ve done some crazy science experiments to come up with some of them……particularly your Keto Ice Cream. It’s amazing! My question about the brownies is-can you use Bocha Sweet in place of the Swerve? Would that change the texture? Thank you for all of your hard work! You make eating healthy so much easier😊

    Reply

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